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Chicken cacciatore

Serves:

2

Cook Time:

60

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Notes

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Ingredients

  • 4 chicken thighs

  • light olive oil, for frying

  • 1 onion, finely chopped

  • 2 cloves garlic, crushed

  • 400g tinned cherry tomatoes

  • 1 red pepper, sliced

  • 1 sprig rosemary, needles chopped

  • 150ml red wine

  • 60g black olives

  • Small handful basil

  • Crusty bread, potatoes or pasta, to serve

Method

  1. Heat a drizzle of oil in a shallow casserole or large frying pan over a medium-high heat. Season the chicken all over with

    salt and fry for around 10 minutes, turning several times, until brown all over. Set aside.

  2. Turn the heat down to medium and add the onion. Cook for around 8 minutes until soft, then add the garlic and cook for a further minute.

  3. Add the cherry tomatoes, pepper, rosemary, wine and bring to the boil. Simmer for 20 minutes until the sauce starts to thicken.

  4. Stir the olives through the sauce, return the chicken to the pan, cover and simmer for a further 20 minutes until the chicken is cooked through.

  5. Check for seasoning, and serve scattered with basil, with crusty bread, pasta or potatoes on the side.

Nutrition

kcal

546

fat

30.1

sat fat

6.9

carbs

22.7

sugars

11.2

fibre

5.7

protein

34.6

salt

0.4

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